1Melt butter in a Dutch oven over low heat; add flour, stir until smooth. Cook one minute, stirring constantly. Add onion, cook one minute or until onion is tender. Gradually add broth, stirring constantly. Add potatoes and next three ingredients. Bring to boil, cover, reduce heat. Simmer fifteen minutes, stirring occasionally, until potatoes are tender. Stir in milk and heat thoroughly.
2The milk can be skim, whole, half and half, or condensed. It just depends on how rich you want the soup. Add several drops of Tabasco for added flavor.